No Bake Orange and Pistachio Swirl Cheesecake with a Biscoff Crust
June 26, 2026
By: Robin Kurss
I can’t believe that this is the last Friday of June! Here’s another no bake dessert for a hot summer day. It needs to chill for 8 hours, so plan accordingly!
Ingredients:
Crust:
• 1 ¾ cups Biscoff cookie crumbs
• 4 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• pinch salt
Cheesecake:
• 1 ½ cups cold heavy cream
• ½ cup granulated sugar
• zest of 1 orange
• 2 pounds cream cheese, at room temperature
• ½ cup powdered sugar
• ½ teaspoon salt
• ½ cup orange juice
• 1 (7-8 oz) jar of pistachio paste (I like Flora brand Crunchy Pistachio Spread from the peanut butter aisle at Wegman’s), room temperature so that it is pourable
Directions:
- Lightly grease a 9-inch springform pan with nonstick spray. Make room for it to sit flat in both your freezer and the refrigerator.
- Make the crust: in a medium bowl, stir the Biscoff crumbs, sugar, butter, and salt to combine. Press the mixture evenly into the base of the prepared pan. Transfer the pan to the freezer and chill until firm, at least 30 minutes.
- Make the cheesecake batter: in the bowl of an electric mixer fitted with the whip attachment, whip the cream to medium peaks. Refrigerate till ready to use.
- In a small bowl, rub the sugar and orange zest together until well combined. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese, orange sugar, powdered sugar, and salt on medium speed until well combined and smooth, 3-4 minutes. Scrape the bowl and paddle well, remove the paddle attachment.
- Remove the whipped cream from the refrigerator and add it to the mixer bowl. Whip the mixture at a medium speed until well combined, smooth, and the cream has thickened a bit more, 1-2 minutes. With the mixer running, add the orange juice in a slow, steady stream. Scrape the base and sides of the bowl well to ensure that everything is smooth and well combined.
- Pour the batter into the chilled crust and spread it into an even layer with a spatula. Drizzle the pistachio paste randomly in a thin stream over the top and use a toothpick to marble it into the cheesecake lightly, don’t overmix! Transfer the cheesecake to the refrigerator and let it chill until firm…at least 8 hours. Unmold and enjoy.
Adapted from Erin Jeanne McDowell
